Traditional Japanese Oshi-zushi: A Step-by-Step Recipe Guide

Ingredients

2 cups sushi rice
2 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 ounces fresh salmon
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 sheet of nori seaweed
1/4 cup pickled ginger
1 tablespoon wasabi paste
Sushi mold (oshi-zushi press)

Steps and instructions

Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan over high heat, combine the washed rice and water. Bring to a boil.
Once boiling, reduce heat to low, cover, and cook for about 20 minutes, or until the water is fully absorbed.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat until the sugar and salt are fully dissolved. Set aside to cool.
Slice the fresh salmon into thin, even strips. Combine the soy sauce, mirin, and sake in a small dish and marinate the salmon strips in this mixture for 15 minutes.
Once the rice is cooked, transfer it to a large bowl and gradually mix in the cooled vinegar mixture. Allow the seasoned rice to cool to room temperature.
Place a sheet of nori at the bottom of the sushi mold. Press a layer of the seasoned rice evenly over the nori.
Arrange the marinated salmon strips over the rice, then cover with another layer of rice. Press down firmly using the top of the sushi mold.
Invert the sushi mold to release the oshi-zushi. Cut the sushi block into bite-sized pieces.
Serve with pickled ginger and wasabi paste on the side.

Tools for making

Sushi rice - 2 cups - Short-grain rice specifically used for making sushi.
Water - 2 cups - To cook the sushi rice.
Rice vinegar - 1/3 cup - Adds flavor and helps season the sushi rice.
Sugar - 2 tablespoons - Sweetens the vinegar mixture for the sushi rice.
Salt - 1/2 teaspoon - Enhances the flavor of the sushi rice.
Fresh salmon - 8 ounces - The main protein filling for the oshi-zushi.
Soy sauce - 1 tablespoon - Used to marinate the salmon.
Mirin - 1 tablespoon - Adds a sweet and tangy flavor to the salmon marinade.
Sake - 1 tablespoon - Enhances the taste of the marinade.
Nori seaweed - 1 sheet - Used as a base layer in the oshi-zushi.
Pickled ginger - 1/4 cup - Served as a condiment alongside the oshi-zushi.
Wasabi paste - 1 tablespoon - Served as a condiment alongside the oshi-zushi.
Sushi mold (oshi-zushi press) - A specialized mold used to shape and compress the oshi-zushi.

Recipe variations

Substitute the fresh salmon with smoked salmon or cooked shrimp.
Add sliced avocado or cucumber for additional freshness and texture.
Try a different type of fish like tuna or yellowtail.
Replace the rice vinegar with apple cider vinegar for a slightly different flavor.
Experiment with different seasonings for the rice, such as sesame oil or furikake.
Use a different type of mold for shaping the oshi-zushi, like a cookie cutter or a small square baking dish.
Create a vegetarian version by using marinated tofu or grilled vegetables as the filling.
Add a layer of thinly sliced omelette or tamagoyaki for a touch of sweetness.
Top the oshi-zushi with a drizzle of spicy mayo or eel sauce for extra flavor.
Replace the nori seaweed with soy paper or cucumber slices for a different look and taste.

Recipe overview

Get ready to experience a unique form of sushi with this Oshi-zushi recipe. Oshi-zushi, also known as pressed sushi, is a popular type of sushi where the fish is pressed onto the rice in a wooden mold. This recipe uses fresh salmon marinated in a delightful mix of soy sauce, mirin, and sake, which is then layered with seasoned sushi rice and pressed into a mold before being cut into bite-sized pieces. Served with tangy pickled ginger and fiery wasabi, this Oshi-zushi is a flavorful delight that's sure to impress your guests. Be prepared for a hands-on cooking experience and a rewarding result of beautifully layered sushi.

Common questions

Can I use any type of rice for oshi-zushi?
It is recommended to use sushi rice specifically for oshi-zushi as it has the perfect texture and stickiness for this dish.
Can I substitute the fresh salmon with another type of fish?
Yes, you can substitute the fresh salmon with other types of fish like tuna, mackerel, or even cooked shrimp.
Do I have to use a sushi mold (oshi-zushi press)?
While a sushi mold helps create the traditional square shape, you can use an alternative like a small baking dish lined with plastic wrap or even a rectangular cookie cutter.
Can I make oshi-zushi in advance?
Yes, you can prepare oshi-zushi ahead of time and store it in the refrigerator. It is best to consume within 24 hours for optimal freshness.
What can I serve with oshi-zushi?
Oshi-zushi is commonly served with pickled ginger and wasabi paste. You can also serve it with soy sauce for dipping.

Serving dishes and utensils

Sushi rice cooker - A rice cooker specifically designed for sushi rice will help ensure perfectly cooked rice.
Sushi mold (oshi-zushi press) - A specialized mold used to shape and compress the rice and fillings into neat blocks.
Sharp knife - A sharp knife is essential for slicing the sushi into bite-sized pieces.
Bowl - A large bowl is needed to mix the cooked rice with the seasoned vinegar.
Saucepan - A saucepan is required to heat the rice vinegar, sugar, and salt for the seasoning.
Small dish - A small dish is used to marinate the fresh salmon strips in the soy sauce, mirin, and sake mixture.
Spatula or rice paddle - A spatula or rice paddle is helpful for mixing the seasoned vinegar into the cooked rice without crushing the grains.
Chopping board - A chopping board is necessary for slicing the fresh salmon and preparing the sushi.

Origin stories

Oshi-zushi, also known as pressed sushi, is a type of sushi that hails from the Kansai region of Japan, specifically Osaka. Its origins date back to the Edo period, an era known for its innovation in culinary arts among other cultural aspects. The term 'Oshi' in Japanese means 'pressed', which perfectly describes the cooking method of this sushi variant. It was created as a way to preserve fish by fermenting it with rice, a technique that also enhances the flavor. Unlike other types of sushi, oshi-zushi does not emphasize the art of rolling but the art of pressing, giving it a unique shape and presentation. It’s a delightful example of how food evolves with culture and local customs, taking on characteristics of its region and becoming a culinary emblem of sorts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.